| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Not, Sent | 48 | Servings | ||
INGREDIENTS
| 1 | c | Butter; room temperature |
| 1 | c | Almond paste |
| 1/4 | ts | Salt |
| 1 2/3 | c | Unbleached all-purpose flour |
| 1 | c | Powdered sugar |
| Ground cinnamon; to taste |
INSTRUCTIONS
Cream the butter thoroughly in a large bowl, then add the almond paste and incorporate well. Stir the salt into the flour and add gradually to the butter mixture, mixing well after each addition. Chill the dough until firm, at least 3 hours or overnight. Preheat the oven to 325°. Cut of thin slices of the dough, and, using your hands, roll out on a floured surface into rolls about the size and thickness of a pencil. Bake on an ungreased baking sheet for 15 minutes. Let cool slightly before removing from the baking sheet, then remove while still warm and carefully roll in the mixture of powdered sugar and cinnamon. (These cookies break easily, especially if removed from the pan too soon.) Cool on a wire rack and store in an airtight tin. Recipe by: Cathy Huffman Forrester - Party Receipts Posted to MC-Recipe Digest V1 #869 by The Taillons <taillon@earthlink.net> on Oct 26, 1997
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